1 c. finely chopped onion
1 1/2 lb. ground beef or lamb
1/2 tsp. garlic powder

Saute above, drain meat. Bring to boil, reduce heat and simmer uncovered 20 minutes: 1/2 tsp. each dried oregano, cinnamon and season salt Dash of pepper

2 sm. eggplants, zucchini round slices, steamed

In medium saucepan, melt: 2 tbsp. flour 1/4 tsp. salt 2 c. milk

Whisk 2 eggs in saucepan. Gradually add until mixture thickens. 1/2 c. shredded cheese

Preheat oven to 350 degrees. In a 9 x 13 inch baking dish, layer half of zucchini, overlapping. Sprinkle 2 tablespoon each Parmesan cheese and cheddar cheese, then spoon on sauce. Sprinkle with cheese layer, remaining cheese. Bake 40 minutes or until golden brown. Let stand 10 minutes. Cut in squares.